Creamy Pasta Primavera
This lightly creamy pasta primavera is filled with a rainbow of tender-crisp veggies and showered with Parmesan cheese. A delicious meal!
Ingredients
Instructions
Bring a large pot of salted water to a boil over medium-high heat. Cook the pasta until al dente, about 8 minutes. RESERVE 1 CUP OF THE PASTA WATER, then drain.
While the water comes to a boil, in a large, deep skillet or Dutch oven (one large enough to hold the cooked pasta and vegetables), add the oil and butter. Once the butter has melted, add the shallot. Sauté for 2 minutes.
Add the carrots and bell pepper. Sauté for 3 minutes.
Add the asparagus, Italian seasoning, salt, and pepper. Cook until vegetables are crisp-tender, 3 to 4 minutes more. Stir in garlic and cook 30 seconds.
As soon as the pasta is drained (remember to save its cooking liquid!!), add it immediately to the vegetables along with the peas. Stir to combine, then stir in the Parmesan and Greek yogurt. Toss to coat, adding the cooking liquid as needed to loosen the sauce. Enjoy immediately, topped with herbs and additional Parmesan.
Nutrition
- Serving Size
- 1 (of 6)
- Calories
- 310 kcal
- Carbohydrate Content
- 33 g
- Protein Content
- 14 g
- Fat Content
- 14 g
- Saturated Fat Content
- 6 g
- Trans Fat Content
- 1 g
- Cholesterol Content
- 25 mg
- Fiber Content
- 7 g
- Sugar Content
- 6 g
- Unsaturated Fat Content
- 6 g
